to service beginning recipes are developed for your specific
application in conjunction with your menu planners and portion
sizes set for your end consumer audience.
deliver the produced food in refrigerated vehicles to your
venue ahead of service time so as to allow the consumer facing
food service workers to deliver consistent quality within
a controlled cost performance environment.
Service Kitchens then store the prepared food and either
re-therm in bulk or decant into portions on tray lines for
re-therm on the plate.
central production unit is located in Otahuhu Auckland, for
daily deliveries within the Auckland District.